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Welcome to my cooking blog, a place where recipes are shared. Do not hesitate to leave comments and ideas as to how to improve my cooking. Enjoy blogwalking and please keep coming back for more updates

1 Cook the chicken and make the chicken stock. Combine the chicken, carrot, celery, onion and salt into a large stock pot. Add cold water until just covered and bring to a boil over high heat. Reduce the heat to a simmer and cook for 45 minutes. Remove the chicken from the pot and let cool for 15 minutes. While the chicken is cooling, continue to boil the remaining water and vegetables in the pot. When the chicken has cooled enough to touch, strip away as much of the meat as you can. Place the meat on a dish, set aside. Return the chicken bones to the stockpot and continue to boil, on high heat, until the stock has reduced to a quart or quart and a half. Set aside 2 1/2 cups of the stock for this recipe. The remaining stock you can refrigerate and store for another purpose.

2 Prepare the pie crust dough. Combine the flour and salt in a food processor. Add the chilled butter cubes and pulse 5 times to combine. And the shortening and pulse a few more times, until the dough resembles a coarse cornmeal, with some pea-sized pieces of butter. Slowly stream in ice water, a tablespoon at a time, pulsing after each addition, until the dough sticks together when you press some between your fingers. Empty the food processor, placing the dough on a clean surface. Use your hands to mold into a ball, then flatten the ball into a disk. Sprinkle with a little flour, wrap with plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days, before rolling.

3 Prepare the filling. Preheat oven to 400°F. In a large skillet, melt butter on medium heat. Add the onions, carrots, and celery, and cook until the onions are translucent, about 10 minutes. Add the flour and cook, stirring, one minute more. Whisk in 2 1/2 cups of the chicken stock. Whisk in the milk. Decrease the heat to low and simmer for 10 minutes, stirring often. Add the chicken meat, thyme, sherry, peas, parsley, salt and pepper and stir well. Taste and adjust seasoning if necessary. Divide the warm filling among six 10-ounce ramekins.

4 Prepare the crust. Roll out dough on a lightly flour surface to a little less than a quarter-inch thick. Cut into 6 rounds, slightly larger than the circumference of the ramekins. Lay a dough round on each pot pie filling. Fold the excess dough under itself and use the tines of a fork to press the dough against the edge of the ramekins. Cut a 1-inch vent into each individual pie. Use a pastry brush to apply an egg wash to each pie. Line a baking sheet with foil, place the pies on the baking sheet. Bake at 400°F for 25 minutes, or until the pastry is golden and the filling is bubbling. Let cool for at least 5 minutes before serving.

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Malaysia

Assalamualaikum and Holla!

95% of the entries in my blog are recipes, the rest are about my family. All the recipes here are what I've tried and tested, I love cooking and trying new recipes very very much. Most of the recipes are from my mom, my MIL, cooking books and magazines, friends, internet, as well as through words. Some are my own try-and-error recipes. Most are excellent, some are good, and a few are 50-50.

If you try the recipes that I posted here feel free to leave your findings and comments. If they are tasty and you like them then I'm happy. If otherwise, I apologize in advance coz I'm just a regular, imperfect, lack-of-knowledge-that-cook-only-for-her-family-and-friends cook. All of the posts here are free for you to cut and paste and re-post in your blog if you have one, but please put a back-link to this page and spare me some credit.

I hope this blog will help you a little if not much. Enjoy blogwalking and Thank You for visiting!

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About Me

Full name is Asliza. A wife to a loving husband, a working mother to three kids, a daughter to the most supportive and caring mother, and a lecturer to beloved various types of students. Have a very tight schedule with works at the office and home, but love cooking and trying new recipes very very much. Know more about me here.